Copycat Panera Greek Salad & Dressing: A Mediterranean Delight in Your Kitchen

Have you ever craved that perfect combination of crisp romaine, tangy feta, and zesty Greek dressing that makes Panera’s Greek salad so irresistible? I’ve spent countless hours perfecting this copycat recipe, and I’m thrilled to share my kitchen-tested version that captures all the fresh, Mediterranean flavors you love.

The Magic Behind the Mediterranean Bowl

There’s something magical about how simple ingredients come together to create such a memorable dish. As someone who’s passionate about recreating restaurant favorites at home, I can tell you that the secret lies in the quality of ingredients and the perfect balance of flavors. This recipe brings the essence of Greek cuisine right to your kitchen, with each component carefully chosen to mirror Panera’s beloved version.

Key Ingredients Overview

ComponentIngredientsNotes
Fresh ProduceRomaine lettuce, red onions, tomatoes, cucumbersAlways choose crisp, fresh vegetables
Cheese & OlivesFeta cheese, Kalamata olivesAuthentic Greek varieties recommended
ProteinsPepperoncini peppersOptional add-ons available
Dressing BaseExtra virgin olive oil, red wine vinegarUse high-quality oils for best results
SeasoningsOregano, garlic, black pepperFresh herbs preferred when possible

The Perfect Greek Salad Assembly

Creating this salad is like painting a canvas – each ingredient adds its own color and texture to the final masterpiece. Here’s my detailed guide to assembling your salad:

Base Layer Components

IngredientAmountPreparation Method
Romaine lettuce6 cupsChopped into bite-sized pieces
Red onions1/2 cupThinly sliced
Grape tomatoes1 cupHalved
English cucumber1 cupQuartered and sliced
Kalamata olives1/2 cupPitted and halved
Feta cheese3/4 cupCrumbled
Pepperoncini6-8 piecesWhole or sliced

The Signature Greek Dressing

IngredientAmountFunction
Extra virgin olive oil1/2 cupBase
Red wine vinegar1/4 cupAcid
Fresh lemon juice2 tbspBrightness
Dijon mustard1 tspEmulsifier
Dried oregano1 tbspFlavor
Minced garlic2 clovesAroma
Honey1 tspBalance
Salt1/2 tspSeasoning
Black pepper1/4 tspSeasoning

Step-by-Step Preparation Guide

Making the Dressing

  1. In a medium bowl, combine the minced garlic, Dijon mustard, and honey
  2. Slowly whisk in the olive oil until emulsified
  3. Add red wine vinegar, lemon juice, oregano, salt, and pepper
  4. Whisk until thoroughly combined
  5. Let sit for at least 30 minutes to allow flavors to meld

Assembling the Salad

  1. Wash and thoroughly dry all produce
  2. Chop romaine into bite-sized pieces
  3. Slice onions, tomatoes, and cucumbers
  4. Layer ingredients in a large bowl:
  • Start with romaine as the base
  • Add vegetables in sections
  • Top with olives and feta
  • Garnish with pepperoncini

Pro Tips for Perfect Results

After making this salad countless times, I’ve discovered several tricks that make a significant difference:

Ingredient Selection Tips

ComponentSelection TipStorage Method
RomaineLook for crisp, dark leavesWrap in paper towels
FetaChoose block over pre-crumbledStore in brine
OlivesSelect unpitted for better flavorKeep in original brine
CucumbersEnglish varieties preferredWrap in plastic

Make-Ahead Strategies

The dressing can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. Just shake well before using. For the salad components:

IngredientPrep TimeStorage MethodMax Storage Time
Chopped lettuceDay of servingAirtight container24 hours
Sliced vegetables1 day aheadSeparate containers48 hours
Mixed saladOnce assembledServe immediately2 hours

Serving Suggestions

This salad works beautifully as both a main course and a side dish. Here are my favorite serving ideas:

  • Pair with warm pita bread and hummus
  • Add grilled chicken for a protein boost
  • Serve alongside falafel
  • Include a side of tzatziki sauce

Nutritional Information

ComponentAmount per Serving
Calories320
Total Fat28g
Saturated Fat7g
Cholesterol25mg
Sodium680mg
Total Carbohydrates12g
Dietary Fiber3g
Protein8g
Vitamin A70% DV
Vitamin C45% DV
Calcium15% DV
Iron10% DV

Common Questions & Answers

Q: Can I make this salad vegetarian?
A: Good news! This salad is already vegetarian. Just ensure your feta cheese is made with vegetarian rennet if you’re strict about it.

Q: How long does the dressing last in the refrigerator?
A: When stored in an airtight container, the dressing stays fresh for up to 5 days. Just give it a good shake before using.

Q: Can I substitute the Kalamata olives with black olives?
A: While you can use black olives, Kalamata olives provide the authentic Greek flavor that makes this salad special. I strongly recommend sticking with Kalamata for the best results.

Q: What’s the best way to prevent a soggy salad?
A: I always make sure my lettuce is completely dry after washing, and I serve the dressing on the side. This way, everyone can add as much as they like, and leftovers stay crisp.

Q: Can I prepare this salad in advance for a party?
A: Yes! Prep all components separately and store them in the refrigerator. Assemble just before serving. The dressing can be made up to 5 days ahead.

Recipe Variations

I love experimenting with this basic recipe to create new versions. Here are some of my favorite variations:

Mediterranean Grain Bowl

  • Add quinoa or farro as a base
  • Include roasted chickpeas
  • Top with fresh herbs like mint and dill

Greek Pasta Salad

  • Mix in cooked orzo pasta
  • Add artichoke hearts
  • Include sun-dried tomatoes

Protein-Packed Version

  • Top with grilled chicken
  • Add chickpeas
  • Include extra feta cheese

Remember, the key to making this salad truly special is using the freshest ingredients you can find and taking the time to prepare each component with care. The result is a restaurant-quality salad that you can proudly serve to family and friends, knowing it’s both delicious and nutritious.

Author

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top